Scallops with prosciutto, parsnip purée and burnt lemon butter

This beautifully executed scallop recipe is exceptional enjoyed as a delicious entrée with prosciutto, parsnip purée and burnt lemon butter

  • 20 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine issue 56.
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  • 500 gram parsnips, peeled, roughly chopped into small pieces
  • 250 millilitre chicken stock
  • 1/3 cup cream
  • salt and pepper to season
  • 4 slice prosciutto, roughly chopped into small pieces
  • 8 - 10 baby tomatoes, halved
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 12 -16 scallops, cleaned, roe left on
  • 1 cup peas, cooked and drained


  • 1
    Place the parsnips and chicken stock in a saucepan. Cover and bring to the boil.
  • 2
    Turn down the heat and simmer for about 15 minutes, or until the parsnip pieces are very soft. Drain and leave to cool slightly.
  • 3
    Place the parsnip pieces in the bowl of a food processor. Add the cream and process until the purée is very smooth. Season with salt and pepper then cover and set aside. Preheat a barbecue plate to a high heat.
  • 4
    Cook the prosciutto until crispy. Remove and set aside. Cook the tomatoes until slightly soft. Remove and set aside.
  • 5
    To make the burnt lemon butter, melt the butter in a small saucepan until it is a dark colour then add the lemon juice. Remove from the heat.
  • 6
    Place the scallops onto the barbecue hotplate. Barbecue for about 2 minutes on each side, or until cooked.
  • 7
    To serve, divide the parsnip purée between 4 serving plates. Spoon the peas over the purée. Top with the scallops and prosciutto. Spoon over the burnt lemon butter. Serve with the tomatoes.